A gluten-free recipe to prepare this small cake with a sweet touch that will delight you.
- 1 1/2 cup of P.A.N. Corn Meal
- 3/4 cup of corn starch
- ½ teaspoon of salt
- ½ cup of sugar
- 1 ½ teaspoon of baking powder
- 2 cups of milk
- 3 eggs
- ½ cup of melted butter
WHITE CORN MEAL FLOUR
Preheat oven to 200 degrees Celsius
Grease a cupcake tin with butter and sprinkle with P.A.N. Yellow Corn Flour.
Mix the P.A.N. Yellow Corn Flour, corn starch, salt, sugar, and baking powder in a bowl. Then add the eggs, milk and butter and mix well.
Pour the batter in the pan and fill each muffin tin 3/4 of the way full. Bake for 20-25 minutes.
Using a toothpick, poke them to make sure they are ready.
TRADITIONAL VENEZUELAN AREPA